Mary Berry's Banana Loaf
This is a real family favourite in my house. So much so that Alan and Eliza will often secretly agree to leave a couple of bananas to ripen in the fruit bowl in the hope that I will make it for them.
This recipe is taken from 'Mary Berry Foolproof Cakes' (BBC Books)
Preparation time: 15 minutes
Cooking time: 1 hour
You will need: 900g (2lb) loaf tin, 17 x 9 x 9 cm base measurement
100g (4oz) butter, softened
175g (6oz) caster sugar
2 ripe bananas
225g (8oz) self-raising flour
1 teaspoon baking powder
2 tablespoons milk
Lightly grease the loaf tin and line it with non-stick baking parchment. Preheat the oven to 180 C/350 F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended; an electric blender is best for this but you can also beat by hand with a wooden spoon.
Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely.
If using a Aga, place the grid shelf on the bottom set of runners and check after 50 mins.
This cake freezes really well too.